Ingredients
- 8 lamb chops
- 1 tbsp olive oil
- 1-2 tbsp ras el hanout
- Sea salt and black pepper
- For the tzatziki:
- ½ cucumber, halved lengthways, seeds scooped out and sliced
- 1 large garlic clove, finely grated
- 250g greek yoghurt
- A small handful of dill, finely chopped
- Juice of ½ lemon
- ½ tbsp extra virgin olive oil
- For the salad:
- ½ cucumber, halved lengthways, seeds scooped out and sliced
- 250g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 200g green and black olives, pitted
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
Should you be unable to track down Ras-el-hanout spice blend (it’s in most ethnic food shops, specialist food stores and good supermarkets), a raid of your store-cupboard spices should suffice here by blending together, 2tsp ground ginger, 2tsp turmeric, 1tsp cayenne pepper and 2tsp paprika. There are essentially three elements to this recipe, the chops, the tzatziki and the salad, all of which can be enjoyed separately, or together as below.
For the tzatziki, mix all the ingredients in a bowl, season to taste, cover and set aside.
Combine the lamb chops, oil, and ras el hanout until the meat is completely coated. Put the chops on a hot barbecue grill, season and cook for 3-4 minutes either side until medium rare.
Place all the ingredients for the salad in a bowl and toss together until well combined. Season the salad with a little salt and pepper.
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.
